Under-19 and Under-16 cricketers selected for KSCA Academy coaching

Kalaburagi, Mar 16: Kalaburagi Deputy Commissioner B Sharat has banned the sale of liquor and ordered the closure of bars and restaurants in the district until further orders in the wake of coronavirus scare.

On Sunday, Sharat said that the public gatherings including local markets, village fairs, Urs festival in Kalaburagi district have been banned.

"Gatherings including local markets, village fairs, Urs festival in the district have been banned as a precautionary measure against the coronavirus until further orders," Sharat said.

The Karnataka Health Department on Sunday said that all the family members and other contacts of the 76-year-old man who died of coronavirus in Kalaburagi are being monitored closely.

The state government has said that six cases of COVID-19 have been reported in the state as of now, including one person who died.

"Till date, six COVID-19 cases have been reported in the state including one death. The 5 Coronavirus positive cases are in isolation at the designated hospital in Bengaluru," the government said.

Bengaluru, Jun 26: The National Restaurant Association of India (NRAI) on Thursday came up with a Standard Operating Procedure (SOP) for restaurants whereby among other physical distancing norms, it has suggested a 2-metre gap between tables.

Formulated in partnership with Releski, a Bengaluru based skill-tech company, the SoP suggests that in case of back-to-back seating, people sitting with their backs towards each other will have their seats divided by 'Plexiglass' divider raised up to 2 meters from the ground.

"In a typical restaurant, the improvised seating plan should have a minimum distance of 2 metres between tables. The distance of 2 metres (6 feet) between tables should measure from one edge of the table to the other table's edge," it said.

In case of loose or free seating such as in banquet style or food court style seating, a minimum 2 meters of distance should be maintained between tables.

The guidelines noted that, to encourage physical distancing, restaurants have to sacrifice their seating capacity, to promote health and safety, and also to gain trust from their patrons.

"In order to perform this, divide your restaurants under different sectors. Pull out your restaurant's floor plan and colour code different sections red and yellow. Red sections are potential areas where maximum footfall or traffic is observed. Yellow sections are areas where the footfalls are average," it said.

All the red sections are encircled or bordered by placing barricades or Q manager and will open at specific points to access the yellow section and all the opening points will have hand sanitisers and sprays, and every guest who walks from red zones to yellow zones will sanitise himself/herself to reduce the chances of contamination.

For air conditioning, the guidelines of CPWD shall be followed which inter alia emphasises that the temperature setting of all air conditioning devices should be in the range of 24-30 degree Celsius, relative humidity should be in the range of 40- 65 per cent, intake of fresh air should be as much as possible and cross ventilation should be adequate, the guidelines suggested.

The industry body has also suggested appointment of a COVID-free Ambassador who would operate as the Chief Health Officer within the restaurant team, preferably from the management team in each shift.

The ambassador's would put the new daily work routines into practice, to monitor compliance with good practice and to lead the preventative measures, adapt to health & safety recommendations and requirements of the restaurant and oversee the implementation of the norms.

Anurag Katriar, President of NRAI and CEO & Executive Director of deGustibus Hospitality, said: "Every restaurant cutting across formats is facing the harsh reality of subdued to shut business volumes in the present and the uncertainty of business environment in the future. One thing is certain that hygiene and safety will be a key differentiator in the post-pandemic restaurant operations."

Mangaluru, July 1: Even as the number of covid-19 positive cases is mounting with every passing day in the region, the Dakshina Kannada district recorded three new deaths due to coronavirus within 24 hours. 

According to sources, a septuagenarian from Bhatkal breathed his last on Wednesday afternoon. He was suffering from diabetes, high blood pressure and battling respiratory illness and pneumonia. His swab was collected and sent for test and the result came as positive.

Earlier in the day, two people had died in Mangaluru due to covid-19: A 31-year-old youth from Bhatkal and a 78-year-old man from Bengre in the city.

The coastal district has witnessed seven deaths from Sunday due to coronavirus.

The 31-year-old man, who was battling health issues due to high blood pressure, breathed his last at a private hospital. His swab was collected after his death. The report came as corona-positive.

The elderly man from Bengre was suffering from diabetes and pneumonia. He passed away at a private hospital.

With this, the total number of death of covid patients in the district reached to 17. Among them two people died due to non-covid reasons.